Slaw and Order
It's that time of year when the garden is overflowing with produce and I have bigger eyes at the farmers' market than I do stomach -- which means I inevitably have a lot more food in the refrigerator than I get around to cooking and eating.
This week, though, I'm determined to do something about all the produce and to bring some semblance of order to my kitchen.
On Monday, I shut up and put up -- two batches of salsa. I also breaded and baked more eggplant for the freezer, and I sliced the remaining peaches, tossed them with a bit of sugar, bagged them, and added them to the freezer, too.
Today, I dealt with the head of cabbage I'd bought at Saturday's market. I've been trying to eat more of my vegetables raw or minimally cooked, and salads seem to be a good way to make a big bunch of vegetables all at once. So I pulled out the family cookbook and found a slaw recipe that uses a sweet and sour dressing, not the usual mayo-based one.
Who knows what I'll whip into shape tomorrow?